A fabulous offering from Chef Steven McHugh for Fiesta! Cured’s cabrito sliders are tangy, zesty and ready to party!
white onion
Caracol Pan-Seared Scallops with Poblano Sauce
The talented Chef Hugo Ortega of Caracol in Houston shared this delicious recipe for scallops with a delightful poblano sauce.
BCN Fresh Gazpacho
This classic cold soup is made with basil leaves and fresh fruit from my friends at BCN Taste & Tradition. Watch our recent visit with Chef Luis Roger here.
Hatch Enchilada Pie
Central Market’s annual Hatch Chile Fest is just around the corner! Their peppery enchilada “pie” is layered with shredded chicken and roasted Hatch green chiles together with a special Hatch Green Chile Enchilada Sauce and melted cheddar cheese.
Enchiladas San Miguel
Enchiladas aren’t difficult to make per se, but getting all the components prepared dictates some work before the final assembly can begin. For the best-tasting results, make the fillings and sauces well ahead of time and reheat just in time to assemble the final product when it’s time to eat. Share the fun by having an assembly line to put the enchiladas together!
Fonda San Miguel Cochinita Pibil
Cochinita Pibil is the traditional pork barbecue of the Yucatan Peninsula, where for centuries it has been cooked in pits lined with hot stones and banana leaves. The achiote-based rub, which imparts a rich, terra-cotta color and an earthy flavor, is equally good on seafood and chicken.
Yucatan Chicken Jicama Tacos
The jicama tortillas steal the show on these zesty chicken tacos from H-E-B Cooking Connection. Chef Adrian shows you how! The avocado sauce adds a few carbs to the taco, but not many! With or out without the salsa they’re still really good!
Mole Poblano
Chef Iliana de la Vega of El Naranjo in Austin shares her take on the “national dish” of Mexico paired with tender grilled chicken breast. There’s enough here for a party…or FIESTA!
Chiles en Nogada
It’s Fiesta on a plate from El Naranjo in ATX! Chiles en Nogada calls for green poblano chiles stuffed with a mixture of meats, fruits and spices, topped with a walnut cream sauce (nogada), PLUS parsley and pomegranate seeds. Traditionally served at room temperature.
Tamales de Cochinita Pibil
A comfort classic-especially in Texas! Tamales of all different fillings make their way to family gatherings- from beef, chicken, bean and cheese, to even sweet ones made with raisins and cinnamon. This one hails from the coast of the Yucatan region of Mexico, Cochinita Pibil.
Tamales de Cochinita Pibil
Executive Chef Alberto Gutierrez’s take on the classic Mexican dish, which hales from the coast of the Yucatan region of Mexico, Cochinita Pibil. Cochinita Pibil gets its robust flavor from the Achiote paste.
Grilled Pulpo with Pimentón and Olives (Octopus)
Take the mystery out of preparing octopus. It’s delicious, easy to do and affordable! My friends at H-E-B Cooking Connection shared this fantastic recipe for serving up during the holidays…
Chicken A La Parilla
One of El Machito’s most popular marinades from Chef Johnny Hernandez re-worked by my friends at H-E-B Cooking Connection. Here it’s made simple and easy with chicken jicama tacos!
Grilled Quail with Green Sauce
Famous Green Sauce from Tex Mex landmark, Ninfa’s on Navigation, re-imagined by H-E-B Cooking Connection! Joined by Texas Brand Quail, as seen on Season 2 of Goodtaste with Tanji…
Fielding’s Pulpo (Octopus)
Pulpo with Navy beans, Romesco sauce, Spanish chorizo, grapefruit and young onions.